Sunday, August 30, 2020
Saturday, August 29, 2020
Cranberry or Blueberry Cream Cheese loaf
Updated photo (3/18/23) as well as I only made one (1) loaf today so I cut the recipe (in half )and substituted blueberries for fresh cranberries. I did use the dried cranberries as per original recipe.
Delicious!
I can’t believe we’re half way through September already.
Summer is but a memory and cool crisp air is just around the corner. I think a few new recipes are about to be made because I'm starting to get my mind on baking. Quick breads have always been favorites for me. Scones, blueberry muffins, banana bread and cinnamon streusel bread are some of my favorite recipes..They're great for morning grab and go meal satisfiers.
Note: I used a 9” x 5” loaf pan.
Today’s yummy recipe is a new one and it has cream cheese in it. I had several bags of frozen cranberries in my freezer so by making this recipe I was able to free up a little freezer space while enjoying a freshly baked cake like loaf.
Moist and buttery tasting this is a definite keeper. Brunch, Breakfast or just because you're craving something sweet but not too sweet to satisfy your sweet tooth craving.
The original recipe called for all fresh or frozen cranberries but I adapted it to my way by cutting back on the fresh/frozen cranberries and adding some dried cranberries for sweet and using a bit less sugar. It turned out perfect!
Yummy!
2 cups flour
1 1/2 tsp. Baking soda
1/2 cup dried cranberries
1 cup fresh or frozen cranberries
1 1/2 cups sugar
1 cup (2 sticks)softened butter(I used salted butter) If using unsalted butter add 1 tsp. salt to recipe
1-8oz. Softened cream cheese
4 eggs room temperature
1 1/2 tsp. Vanilla
Using an electric mixer mix sugar, softened butter and softened cream cheese. Add vanilla and eggs one at a time while beating.
In another bowl place flour and baking soda. Stir. Slowly add flour mixture to butter mixture beating slowly to all is incorporated.
With a large spoon gently fold in dried and fresh cranberries.
Grease two loaf pans with cooking spray. Slowly spoon mixture evenly into two loaf pans. Making sure to spread evenly.
Bake 350 degrees in center rack approximately 50 to 60 minutes until toothpick in center comes out clean.
Delicious and hard to resist eating one slice. Enjoy! We definitely did!!!!!!
Summer is but a memory and cool crisp air is just around the corner. I think a few new recipes are about to be made because I'm starting to get my mind on baking. Quick breads have always been favorites for me. Scones, blueberry muffins, banana bread and cinnamon streusel bread are some of my favorite recipes..They're great for morning grab and go meal satisfiers.
Today’s yummy recipe is a new one and it has cream cheese in it. I had several bags of frozen cranberries in my freezer so by making this recipe I was able to free up a little freezer space while enjoying a freshly baked cake like loaf.
Moist and buttery tasting this is a definite keeper. Brunch, Breakfast or just because you're craving something sweet but not too sweet to satisfy your sweet tooth craving.
The original recipe called for all fresh or frozen cranberries but I adapted it to my way by cutting back on the fresh/frozen cranberries and adding some dried cranberries for sweet and using a bit less sugar. It turned out perfect!
Yummy!
2 cups flour
1 1/2 tsp. Baking soda
1/2 cup dried cranberries
1 cup fresh or frozen cranberries
1 1/2 cups sugar
1 cup (2 sticks)softened butter(I used salted butter) If using unsalted butter add 1 tsp. salt to recipe
1-8oz. Softened cream cheese
4 eggs room temperature
1 1/2 tsp. Vanilla
Using an electric mixer mix sugar, softened butter and softened cream cheese. Add vanilla and eggs one at a time while beating.
In another bowl place flour and baking soda. Stir. Slowly add flour mixture to butter mixture beating slowly to all is incorporated.
With a large spoon gently fold in dried and fresh cranberries.
Grease two loaf pans with cooking spray. Slowly spoon mixture evenly into two loaf pans. Making sure to spread evenly.
Bake 350 degrees in center rack approximately 50 to 60 minutes until toothpick in center comes out clean.
Delicious and hard to resist eating one slice. Enjoy! We definitely did!!!!!!
Monday, August 24, 2020
Chicken stuffed mini peppers
Sweet peppers! Yummy! If you have any doubt about a green pepper as far as strong or bitter taste by all means try variegated peppers. Red, yellow and orange sweet and flavorful peppers are the best choice for sweetness and great flavor. Note; how about using this stuffing for your favorite hot peppers? Hmmm
Today I decided to stuff these tiny long peppers and have a side salad and potato as well. A light and tasty meal.
Enjoy!
Any extra filling I froze into patties.
1lb. Ground moist chicken
1egg
1 tsp. Italian seasoning
1tsp. Salt
1/2 tsp. Pepper
1/2 tsp. garlic powder
I small onion grated
1/2 to 3/4 cup breadcrumbs
Fresh jar sauce( I use Victoria brand marinara sauce)
Shredded mozzarella
Pecorino Romano cheese
Wash and remove seeds from peppers. Fill with as much chicken stuffing as you are able to. I had about 8 peppers so I’m thinking one and a half to 2 dozen variegated peppers might work if you are not having as many sides as I.
Place sauce in baking pan. Add stuffed peppers. Top with more sauce, Grated mozzarella and Pecorino Romano Cheese.
Place in preheated 325 degrees in oven covered for approximately 60 minutes.
Yummy!
Saturday, August 22, 2020
Air fryer coconut chicken cutlets
Coconut chicken for lunch and a side salad.
When I went grocery shopping I bought a large package of frozen individual chicken breasts. They are super handy for our meals. Last night we had 3(they ere a good size and I was able to filet them). I served the coconut chicken with brown butter gnocchi and a cucumber/tomato salad.
You can also prep them earlier in the day or the day before and use when needed in the refrigerator. If I’m making several and I have extra I’ll freeze the cutlets for later meals.
Enjoy!
About 1 lb. boneless skinless chicken breasts
1/2 cup Panko bread crumbs
1/2 cup sweetened coconut
1 egg beaten with 1 tsp. Water
1/2 cup flour
Pinch salt and pepper
2 scallions cut thin
Cooking spray
You’ll need 3 bowls. One: Place panko bread crumbs and scallions in a bowl. Two: eggs water, salt and pepper. Three flour. Dip chicken in eggs, then flour and then into coconut scallion mix. Pat well into coconut.. so it sticks well.
Set Air Fryer on 365 or 370 degrees. Spray basket with cooking spray. Also spray chicken on both sides with olive oil or cooking spray.
Place chicken in basket 2 or 3 fillets fit in my basket depending on size of chicken breasts.
Air fry 7 minutes and turn chicken and spray chicken again for approximately another 7 minutes.
Air fryer cooking and having moist chicken requires patience to not overcook. I make Pork chops in my air fryer and they are moist and juicy too. Note: I find a thicker piece of chicken or pork chop works the best to keep inside moist!
Check my labels under Air Fryer recipes for more of my recipes.
Enjoy!
Thursday, August 20, 2020
Shrimp in marinara over Polenta
Hubby and I didn’t eat lunch today so I made an early dinner. Shrimp in marinara over polenta. I had never made it over polenta and really liked it because I have ordered shrimp and grits when I order out so I was just about positive I would like it..
My Italian hubby wasn’t as convinced as I was. He says polenta with meat sauce is the only way to go.
Most days he wins and some days I win. Score 😂😋😋😋
Olive oil
Butter
Minced garlic
Fresh basil(you can use dried)
Parsley
Red pepper
Place olive oil, butter , garlic, parsley in large skillet. Sauté until garlic starts to sizzle. Add marinara sauce and basil. Cook low until sauce is warmed . Add shrimp and warm a few minutes and serve with Parmesan. Yummy!
Polenta
4 cups water
I tsp. Salt
1 cup (*instant polenta)
Grated Parmesan
Bring salted water to a boil. Using a whisk quickly add polenta whisking until thickened. It takes less than 5 minutes to thicken. Note: it does splash so have a lid handy!
Place large spoonfuls of polenta on a platter. Add shrimp and sauce and lots of grated Parmesan.
Enjoy!
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